Perfectly Plated

‘Tis The Season

For cranberries!

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I don’t like to “not like” something. If ever there is something I’m not crazy about when it comes to food I still try and find a way to like it. I’m still working on liking sauerkraut (my least favorite food ever..* shutters *). Also, I always want to broaden my horizons and cook with things that I never have. I know making things with cranberries this time of year isn’t unusual but I never have before. I saw them in the grocery store and snatched up a couple bags and got to work…

YOU GUYS! I’m fully obsessed with this recipe! It will absolutely be a staple of mine when cranberries are available. It’s fast and will sure to be a crowd pleaser!

“Cranberry Salsa”

what you need:

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what you do:

  1. Put all ingredients in a food processor and chop.

  2. Put everything in a bowl and chill for at least an hour. I chilled overnight.

  3. Pour over a block of cream cheese.

That’s it! You’re done! This is by far one of my favorite things I’ve made recently. I’m already planning to make it for Christmas Eve dinner. I also served it with Classic Ritz Crackers and it was quite the perfect combination.

Next up is :

“Cranberry Sauce with Oranges”

what you need:

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what you do:

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  1. Bring sugar and water to a boil.

  2. Add cranberries, oranges, and zest. Let boil for about 10 minutes.

  3. Remove from heat and cool.

    Another easy one! I added the oranges because of the nest recipe. It’s a little more involved than the two recipes I’ve already shared but pretty delicious and great for the holidays…

“Cranberry Almond Cake”

what you need:

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what you do:

  1. Preheat oven to 350 degrees. Butter a springform pan and line bottom with parchment paper. Butter the paper and press 1/2 cup of almonds up the sides. (This is a little time consuming but worst it in the end)

  2. In a food processor combine cranberry sauce, cornstarch, and a dash of salt. Mix until smooth.

  3. In a small bowl mix together flours, baking powder, and 1/2 salt.

  4. In a large bowl mix together 1 cup sugar, all eggs, orange zest, and almond extract. Then, mix in orange juice, and melted butter. Add flour mixture to this and mix until well combined.

  5. Spread batter in the buttered pan. Then drop in the cranberry all over the batter. Sprinkle 1/3 almonds over the top and sprinkle with 2 tsp sugar over the top.

  6. Bake 35 minutes. Let cool on a wire rack. Using a knife loosen from side of pan. Dust with powdered sugar and serve.

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So what did I learn from this cooking/baking experience? I love cranberries! I hope you enjoy one or two of these this holiday season!

Enjoy your Wednesday!

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Sushi Fix

If you love sushi but don’t always love the carbs then this post is for you…

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Now before I start, I will say this was not perfect and also messy. But such is life, right?

what you do:

1. Nori

1. Nori

2. Riced Cauliflower (I used store bought to save time)

2. Riced Cauliflower (I used store bought to save time)

3. Faux crab

3. Faux crab

4. Cream Cheese

4. Cream Cheese

5. Avocado

5. Avocado

6. Cucumber matchsticks

6. Cucumber matchsticks

After you’ve added everything just roll it up! I put it in the freezer for about ten minutes it get everything to set. Then, just cut into rolls.

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One thing I would do differently next time is find a way to make the cauliflower rice more sticky while still being Keto friendly. Even though this was a messy recipe it absolutely it perfect for a weeknight sushi craving.

Have a lovely Thursday Friends!

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No Garden Veggie Left Behind

At the start of every summer I vow that I will not leave a single green bean, zucchini, cucumber, or tomato left behind! I was on my zucchini kick and now on to tomatoes. I know my last post was about as I called it “the pumpkin of summer” but today I’m sharing three very easy, chic ways to use up your fresh tomatoes that aren’t the beloved sandwich with Mayo. Don’t get me wrong this is the top tomato recipe but here are three more.

Baked Feta

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what you do:

  1. Preheat oven to 375 degrees

  2. Cover in egg and breadcrumbs and add to a baking dish with oil.

  3. Add in tomatoes, olives, and Thyme.

  4. Bake about 20-25 minutes.

  5. Enjoy!

what you need:

  • One block of Feta

  • Fresh tomatoes

  • Blue Cheese and pitted Kalamata olives

  • Egg

  • Panko breadcrumbs

  • Fresh Thyme

Tomato Tart with Fillo

and Ricotta Cheese

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what you do:

  1. Preheat oven to 375 degrees

    2 . Roll out Fillo sheets and brush with oil

    3. In a bowl combine ricotta, and both garlics

    4. Leaving a one inch border spread the ricotta mixture

    5. Lay sliced tomatoes over ricotta

    6. Fold the edges and bake for about 30 minutes

what you need:

  • Fillo sheets I used about 10

  • Tomatoes

  • Ricotta

  • Garlic salt and minced

  • Seasonings you like (I used an Italian blend)

Cheesy Stuffed Tomatoes

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what you do:

  1. Preheat oven to 350 degrees

  2. In a bowl mix pistachios, oil, Thyme, garlic, and sea salt

  3. Cut the tops off of the tomatoes and hollow them out

  4. Add oil mixture and then top with fresh mozzarella and put the top back on

  5. Drizzle with oil and pop it them in the oven for 30 minutes

what you need:

  • Three tomatoes (I had one huge one and two smaller)

  • 1/4 cup pistachios

  • 1/4 cup oil

  • Fresh Thyme about seven sprigs

  • Fresh mozzarella

  • Baking dish

For this last recipe I would recommend using more medium tomatoes as they hold their shape a little better. My huge tomato although very delicious, kind of fell apart more than the others. Also, this is a super messy dish. Haha! Well worth it though.

Pair any of these dishes with a wine like a Cabernet and you’ve got yourself some very real deliciousness!

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Enjoy these last couple weeks of summer and all the amazing fresh veggies they bring!

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